This creamy dip is a nice addition to an appetizer buffet. It's received many compliments, and I've handed out several copies of the recipe. —Priscilla Gilbert, Indian Harbour Beach, Florida
Recommended: 40 Ways to Love Roasted Veggies
- 1 cup (8 ounces) fat-free sour cream
- 1/2 cup reduced-fat mayonnaise
- 1/2 teaspoon prepared horseradish
- 1/8 teaspoon cayenne pepper
- 4 drops hot pepper sauce
- 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
- 1 medium sweet red pepper
- Assorted fresh vegetables
- In a small bowl, combine the first five ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables. Yield: 2 cups.
Originally published as Roasted Red Pepper Dip in Light & Tasty December/January 2006, p28
Reviews for Roasted Red Pepper Dip
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Reviewed Aug. 26, 2013
"I like to serve this with fried green tomatoes. It has just enough kick to spice things up."
Reviewed Mar. 14, 2009
"Yummy! My kids even liked it, but I can't guarantee that for all kids. This went wonderfully with the reduced fat Keebler club crackers."